COSTA ALEGRE

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO RUNNING HOT WATER AT HANDWASHING SINK IN KITCHEN NEAR THREE COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE HOT WATER MUST BE AVAILABLE AT ALL HAND-WASHING SINKS AND MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

PROPER REHEATING PROCEDURES FOR HOT HOLDING

OBSERVED FACILITY NOT MEETING REHEATING FOR HOT HOLDING REQUIREMENTS; FOOD HANDLERS PLACE COLD ITEMS (RICE) AT 109F DIRECTLY FROM COLD HOLING DIRECTLY INSIDE HOT HOLDING UNIT. INFORMED PERSON IN CHARGE AND FOOD HANDLERS OF REHEATING FOR HOT HOLDING PROCEDURES OF IN-HOUSE COOKED ITEM, MUST REHEAT FOOD ITEMS ON STOVE, GRIDDLE OR MICROWAVE TO 165 DEGREES F BEFORE PLACING IN HOT HOLDING FOR IN HOUSE ITEMS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A 1/4" GAP AROUND ENTIRETY OF OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PLATES, BOWLS, POTS AND PANS STORED NEAR HOT COOKING EQUIPMENT NOT INVERTED. INSTRUCTED TO INVERT PLATES, BOWLS, POTS AND PANS AFTER SANITIZING AND AIR DRYING.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED OUTSIDE DUMPSTER WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOWING. INSTRUCTED TO CORRECT AND MAINTAIN TO ENSURE TIGHT FITTING LIDS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.